50 ml gin
25 ml dry vermouth (optional)
1 egg white
Fresh lemon juice
15 ml raspberry simple syrup* or raspberry jam
*To make the raspberry syrup, gently heat a handful of fresh raspberries with 250g caster sugar and 250 ml until a syrup forms, then strain and leave to cool.
Add all the cocktail ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with three speared raspberries.